DescriptionJosé de Sousa Winery, an historic and prestigious estate, established in 1878, was purchased by José Maria da Fonseca almost 30 years ago in 1986. This saw a long-held dream become reality for the Soares Franco family; to produce Alentejo wine using traditional winemaking methods. Keeping alive a tradition initiated by the Romans over 2,000 years ago, the José de Sousa winery is equipped with 114 clay amphorae, a fermentation method as rare as it is old. The old Alibaba cellars are below ground level and contain the urns and two open presses for treading the grapes. The Monte do Ribeira estate that contains the vineyard lies alongside the road into Monsaraz and has an area of 120 hectares, of which 72 are planted with vines. The vines have always been grown in granite-based soil with excellent exposure to the sun; some were even planted by the hand of José de Sousa himself, particularly in the early 1950s when he concentrated on red grape varieties Trincadeira, Aragons and Grand Noir.

VinificationSmall portion in clay pots and the rest in stainless still tanks at a temperature of 28ºC.

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Fermented partially in old clay amphoras, this is a rich wine that has managed to retain freshness as well. The blend includes Grand Noir, a grape with red juice, as well as Trincadeira and Aragonez. lts density is revealed as it opens up, giving ripe red fruits, solid tannins and a dry core. Editors' Choice.

Named after the owner of the estate in the Alentejo that the Fonseca family bought in 1986, this wine is packed with firm, generous tannins and ripe, juicy black fruits. It has some oak aging that has given the wine a polished feel. With its concentration, structure and final acidity, it will age well. Drink from 2018.

Editors' Choice, #5 on the Wine Enthusiast Top 100 Wines for 2016 Award

Domingos Soares Franco began experimenting with fermentation in amphorae after his family’s company bought the Casa Agricola José de Sousa Rosado Fernandes in 1986. Locals were using their massive, century-old clay pots as planters at the time; he bought up as many intact vessels as he could and filled the winery, adding more when they exploded in the middle of fermentation, in the middle of the night. The technique and style of this wine has shifted over the years, and this is the first vintage in recent memory that has found such a remarkable balance. A blend of grand noir (50 percent) with trincadeira and aragones, most of it fermented cool in stainless steel. A small portion fermented in clay pots charges the wine with complexity, creating a rainbow of color in the flavors, from strawberry to cassis, orange and blackberry. It’s volatile when first opened, but air allows the wine to integrate, firmly shaped by the tannins. Decant it for a glimpse into the Alentejo’s past.

The 2012 Jos? de Sousa is a blend of 48% Grand Noir, 32% Trincadeira and 20% Aragon?s, aged for nine months in a mixture of American and French oak (30% new). A nice value, this has some character and distinctiveness, with a touch of herbs, raspberries and rhubarb on the nose and palate. It doesn't have a lot of concentration, but it is nicely structured and balanced, with silky texture and wonderful intensity of flavor on the finish. Still on the upswing, this has room to improve in the cellar over the next few years. With a fresh, sunny feel, it should drink well over most of the next decade, or more. Let's take that cautiously for the moment.

This is an open juicy and fruity wine. It has soft tannins and perfumed acidity that is already integrated into the structure of the wine. With blackberry and red plum flavors, it is easy and generous, ready to drink now.